This meal, if you can even call this little bowlful, is so nondescript that it is most definitely not worth posting but I like to have it down on my blog because it is my favourite lunch. And as strange as it sounds – my husband certainly thinks so – it is also my son’s favourite. It is brown rice drowned in almond milk.
The picture above shows a bowl of wheat berries because it was what I made the other day for dinner. Speaking of which, my kids really hated the wheat berries – too chewy and too much of a bite? – so I don’t think I will be making it anytime soon. But really, short grain brown rice is my grain of choice.
When I make brown rice for dinner on any given night, I like to cook more than what I need and keep the excess in a glass container in the fridge. Over the next few days when I am ready for lunch, I heat up a good-sized portion of grains and almond milk (vanilla flavoured and unsweetened) in the microwave until it is hot, then drizzle over a little amber maple syrup and generously sprinkle over coarse sea salt before slurping it all up together with my son. I like this to be an aggressive mix of sweet and salty; there is absolutely nothing bland about my bowl of milk and rice despite its looks.
I know a lot of you will think this falls more appropriately into the breakfast category and indeed so; it is rather like oatmeal – grains cooked in milk and flavoured to taste. But I can never manage anything more than a piece of fruit for breakfast; I blame it on my son who wakes me up way earlier than the time set by my bio-clock and leaves me too groggy to work up an appetite for breakfast.
So this makes the perfect lunch for me. Something piping hot, a little savoury, a little sweet and super healthy.